Soup (kosher or not)

Mom has been in soup mode lately, not only due to her recent hospitalization, but also due to having no lower denture plate and somehow injuring and re-injuring her lower gum in recent weeks. We have had clam chowder and tapioca pudding in the last few days. I was casting about for something different when I came across two different packages of split peas. Also, we had been to Winco this week, where we bought a package of smoked turkey legs, a kosher/halal solution for many area residents. In our case, the smoked turkey legs are low in fat but high in flavor. Split Pea Soup: Into a crockpot turned on high, add a quart of prepared chicken broth. (I use the low fat, low sodium variety). Add one smoked turkey leg, plus two bay leaves, two carrots and two ribs of celery, and 1/2 onion and 1/2 yellow sweet pepper (red is okay), the latter all cut into small chunks. Add 1 lb. green split peas and 2 cups water, plus a dash of Worcestershire, three cloves minced garlic, and 1/3 cup white wine, plus 1 tsp. each of parsley, dried thyme, basil and sage (1/2 tsp. of the latter if they are dried, not fresh). Let the soup cook on high and check the moisture periodically after the first 45 minutes, stirring. About 2 hours in, check for salt. Add some if needed and turn the heat to low. In another 45 minutes, take out the smoked turkey leg, cool it a bit, and take the meat off the bone, discarding sinew and skin, chopping it and adding the meat to the soup. Check your seasonings. This keeps well in the refrigerator at least three or four days and can be reheated in the microwave, adding broth if needed. (You can use ham pieces or a ham hock instead of a smoked turkey leg, or use smoked Polish or turkey sausage cut into rounds, added the last hour or so of cooking.)